RECIPES: Recipe Details

We have had some wonderfully ripe peaches this summer in east Texas and since I have always enjoyed a combination of sweet and savory flavors in my recipes, I decided to experiment with peach and beef burgers. The first time I cooked them, I liked them but knew something was missing; then I recalled having a peach and basil relish served with pork loin at a holiday gathering a few years ago. That was the secret missing "oomph" this burger needed so I ran into the garden and cut some fresh basil and created the special mayonnaise for this burger. In the end, the flavors do not compete and actually complement one another very nicely!

Heat the gas grill to medium-high. In a large non-stick skillet on the heated grill, melt your butter. Then add diced sweet onion and sugar to the skillet and sauté until soft and golden brown. Add cayenne pepper; remove skillet from grill and set aside to keep Spicy Onion Relish warm. In a small bowl, stir together your mayonnaise, gorgonzola, and basil. Cover and store in a cool place. Mix your sirloin and ground chuck in a large bowl with the diced peach, minced shallots, cumin, salt, pepper. Mix together with your hands until just combined. Form 6 equal patties. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 4 minutes. Cook for another 5-6 minutes for medium doneness. A couple minutes before the burgers are ready, brush your sweet onion rolls with olive oil and put on the grill to toast lightly. When everything is ready, assemble burgers – place a generous amount of mayonnaise on the cut sides of each roll, add your cooked patties and top with Spicy Onion Relish. Enjoy!